Archive for ‘Scones’

March 9, 2014

Ham and Cheese Scones

I’m not sure where I originally came across this Ham and Cheese Scone recipe, but I’ve been using it for years. With the addition of ham and cheese these basic scones become a little more filling and add a punch of flavour.

Ham and cheese scones

Ham and cheese scones

Ingredients:

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/3 cup butter/margarine, unsalted
  • 1/2 cup to 3/4 cup ham, cooked & diced. *optional: you could also use back bacon or farmer sausage instead.
  • 1/4 cup shredded 3-cheese blend or cheddar cheese. *Use whatever you like.
  • 3/4 cup milk
  • 2 tbsp milk (for topping)
  • Small handful cheese (for topping)

Directions:

  1. Preheat the oven to 425° F. Line a cookie sheet with parchment paper.
  2. In a large bowl, sift the flour, baking powder, 1/4 cup sugar and salt together.
  3. Dice the butter up and cut it into the dry ingredients, using a fork or a pastry cutter.
  4. Add the shredded cheese and diced ham, stir in.
  5. Make a well with your hands, and pour the 3/4 cup milk into the mix and combine with a wooden spoon or spatula.
  6. Knead the dough on a lightly floured surface until the dough is smooth.
  7. Make a circle with the dough and pat it down until it’s about 8″ Round. Place it on the baking sheet.
  8. Brush the milk onto the dough and sprinkle the remaining cheese on top.
  9. Cut the dough into 8 wedges.  (Alternatively, you can cut these into biscuit shapes. I just find there’s less waste by making one large circle and then cutting it into wedges.)
  10. Bake @ 425° F for 17-20 minutes or until golden brown.  Cool on a wire rack.

**These taste best when still warm.

1/2 cup to 3/4 cup diced, cooked ham

Make a well before adding the milk

Roll out the dough, brush milk on top.

Roll out the dough, brush milk on top.

Cut into 8 pieces, sprinkle cheese on top.

Cut into 8 pieces, sprinkle cheese on top.

Bake 425degrees for 17-20 minutes, or until golden brown.

Bake 425degrees for 17-20 minutes, or until golden brown.

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February 8, 2011

Breakfast Scones

Ingredients:

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/4 cup sugar
  • + 2 tbsp sugar (for topping)
  • 1/4 tsp salt
  • 3/4 cup milk
  • + 2 tbsp milk (for topping)
  • 1/3 cup butter or margarine

Directions:

  1. Preheat the oven to 425° F.   Line a cookie sheet with parchment paper — if you don’t have any, leave the pan ungreased because there’s enough butter in the scones to prevent them from sticking to the pan.
  2. In a mixing bowl, sift the flour, baking powder, 1/4 cup sugar and salt together.
  3. Dice the butter up and cut it into the dry ingredients, using a fork or a pastry cutter.
  4. Make a well with your hands, and pour the 3/4 cup milk into the mix. Combine.
  5. Knead the dough on a lightly floured surface until the dough is smooth.
  6. Make a circle with the dough and pat it down until it’s about 8″ Round.
  7. Place it on a parchment paper lined OR ungreased baking sheet.
  8. Brush the milk dough with the milk and sprinkle the remaining sugar on top.
  9. Cut the dough into wedges, but don’t seperate them from each other.
  10. Bake @ 425° F  for 12-14 minutes or until golden brown.
  11. Cool on a wire rack.

These taste best when still warm. Cut a scone in half, spread butter and fresh strawberry jam…nothing beats these!

Serves: 6-8 wedges

Enjoy!

Crystal

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